Dahi Bhindi

3/5 stars  50% LIKED IT    2 REVIEWS 1 GOOD - 1 BAD

Added to 135 cookbooks   This recipe has been viewed 68296 times

South Indian style bhindi. My personal favourite.

Add your private note

Preparation Time:    Cooking Time:     Serves 4.
Show me for servings


    For the bhindi

    1. Heat the oil in a pan and sauté the lady fingers in oil until crisp. Remove and drain on absorbent paper.
    2. Heat the oil again; add the cumin seeds, mustard seeds and urad dal. When they crackle, add the red chillies and curry leaves.
    3. Add the onions and sauté until it is golden in colour.
    4. Add the tomatoes, chilli powder, turmeric powder, the ground paste and salt and fry until the oil comes out from the sides.
    5. Add 1¼ cups of water to the curds, beat well and add it to the mixture.
    6. Add the sautéed bhindi and cook for a few minutes.
    7. Serve hot.

    1. If you don't wish to deep fry the bhindi you can sauté it. But the bhindi.

    RECIPE SOURCE : Curries and KadhisBuy this cookbook
    Rate and review this recipe and get 15 days FREE bonus membership!
    Subscribe to the free food mailer

    Pamper Yourself with These Cheesy Delights

    Missed out on our mailers?
    Our mailers are now online!

    View Mailer Archive

    Privacy Policy: We never give away your email

    REGISTER NOW If you are a new user.
    Or Sign In here, if you are an existing member.

    Login Name

    Forgot Login / Passowrd?Click here

    If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

    Your Rating

    Are you sure you want to delete this review ?

    Click OK to sign out from tarladalal.
    For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

     on 02 Nov 13 03:04 PM

    Did not like this recipe. Bhindi with pyaaz Is a better onr
     on 02 Apr 13 10:58 PM

    Loved the aroma and taste of the tangy coconut flavoured gravy with simple masalas....a good alternative to the regular dry bhindi subzi.